Heavenly Homestyle Polish Kasza Manna: A Comforting Semolina Delight

by Jan Vasil
Polish Kasza Manna Recipe

Welcome to our culinary journey where we explore the comforting and traditional flavors of Poland through the beloved Kasza Manna.

This semolina porridge is a staple in Polish households, offering a warm, creamy, and versatile dish that’s perfect for breakfast or a comforting snack.

Best Kasza Manna combinations.

  • Fruit Toppings: Fresh berries, banana slices, or stewed fruit pair wonderfully.
  • Nutty Crunch: Add toasted almonds, walnuts, or pecans for texture.
  • Creamy Elements: A dollop of yogurt or a swirl of cream can enrich the dish.

My 5 Tips on Making the Best Polish Kasza Manna:

  1. Quality of Semolina: Opt for fine, high-quality semolina for a smoother texture.
  2. Stirring Technique: Constant stirring is key to prevent lumps and achieve a creamy consistency.
  3. Milk Matters: Use full-fat milk for a richer taste, but you can substitute with almond or soy milk for a vegan option.
  4. Flavor Enhancements: Experiment with vanilla, cinnamon, or a touch of honey for added depth.
  5. Consistency Control: Adjust the milk-to-semolina ratio to your preference for a thicker or runnier porridge.

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Polish Kasza Manna Recipe

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Recipe by Jan Vasil Course: Recipe bookCuisine: PolishDifficulty: easy


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  • 1 cup 1 fine semolina

  • 4 cups 4 full-fat milk (or plant-based alternative)

  • 2 tablespoons 2 sugar (optional)

  • Pinch salt

  • 1 teaspoon 1 vanilla extract (optional)

  • Ground cinnamon for garnish (optional)


  • In a medium saucepan, heat the milk over medium heat until it’s warm but not boiling.
  • Gradually whisk in the semolina, ensuring there are no lumps.
  • Add a pinch of salt and sugar, if using. Continue stirring constantly.
  • Cook for about 5-7 minutes until the mixture thickens to your desired consistency.
  • Remove from heat and stir in vanilla extract, if using.
  • Serve warm, garnished with cinnamon or your favorite toppings.


  • Watch the Heat: Too high heat can cause the milk to burn and the semolina to cook unevenly.
  • Consistency Adjustments: If the porridge is too thick, add a little more milk; if too runny, cook a bit longer.
  • Sweetening: Adjust sugar to taste, or use natural sweeteners like honey or maple syrup.

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Can I make Kasza Manna vegan?

Yes, simply use plant-based milk.

How do I store leftovers?

Store in the fridge and reheat with a bit of milk.

Can I add protein to this dish?

Absolutely, nuts or a scoop of protein powder work great.

Is Kasza Manna suitable for toddlers?

Yes, it’s a popular choice for kids, just ensure it’s cool enough and has a suitable texture.

Can I make it ahead of time?

Yes, prepare and refrigerate, then reheat with some added milk.

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by Jan Vasil
by Jan Vasil

The first food blog with Central East European recipes.

Dive into the rich tapestry of Central Eastern European culture with “Taste Is Yours,” a culinary journey that celebrates the region’s deep-rooted gastronomic traditions. From the hearty stews of Hungary to the iconic dumplings of Poland, our blog is a tribute to the authentic dishes that have graced family tables for generations.


Beyond recipes, we delve into the stories, traditions, and cultural insights that form the backbone of Central Eastern European cuisine. Whether you’re a seasoned food enthusiast or new to the flavors of this vibrant region, “Taste Is Yours” is your gateway to a world where every dish tells a story. Join us in celebrating a legacy of taste and tradition!

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